Fruit Spread

When our youngest daughter was small, we noticed that she developed a red rash on her face after she ate foods like jelly and pancake syrup. We realized that the foods that were causing the rashes had a common ingredient: corn syrup. So, we decided to stop feeding our family foods including corn syrup on the ingredient list. This is easier said than done! 

The rashes have stopped, but our commitment to eliminating corn syrup from our diet has not. Homemade jams, fruit spreads, and pancake syrups have become a part of our life. However, all of these things take time!

The following recipe is a short cut for making homemade fruit spread. It produces something that is a cross between jam and fruit butter. I have used this method with strawberries, blueberries, peaches, and (most recently) pears. What I like about this method is that I do not have to peal the fruit, I can control the amount of sugar, and it is cooked in your slow cooker!

Fruit Spread

5 pounds of fruit - or whatever will fit comfortably in your slow cooker
Sugar to taste - start with ½ cup and add more if needed

Wash and drain fruit. Remove stems, seeds or pits. In small batches, chop the fruit (unpeeled in the case of peaches or pears) in a food processor or blender. Pour into a slow cooker. Cook on high with the lid for one hour.

Stir the fruit and turn the heat to low. Prop the lid slightly open with a spoon to allow steam to escape. Cook for four hours, stirring occasionally. Add sugar to taste, remove lid, and continue to cook on low until desired consistency.

Cool completely, and pack in jars leaving one inch space at the top for expansion. Store in the freezer until ready to use; or, eat immediately.

Variation: Add herbs or spices to your fruit while cooking. Try cinnamon, nutmeg, or rosemary.

Frugal Tip: Instead of purchasing pricy individual yogurt cups, purchase plain yogurt in large containers and serve topped with homemade fruit spread. This helps to cut costs and sugar intake!